Physico-chemical and Nutritional Characteristics, and Antimicrobial Activity of Oil Palm Syrup, Raffia Palm Syrup and Honey
Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2016, Vol 11, Issue 1
Abstract
The physico-chemical characteristics and antimicrobial activity of oil palm syrup, raffia palm syrup and honey were studied. The materials contained mainly carbohydrate (64.76-68.79%) and water (28.05- 31.50). They exhibited similar densities (1.23-1.26 g cm -3 ) and pH (3.51-4.18), and had low ash (0.30-0.50%), protein (0.24-1.04%) and lipid (2.20-3.62%) content. They had modest content of Fe (2.35-3.30 mg/100g), Ca (37.06-79.05 mg/100g), and phenolic compounds (125.93-185.44 mg GAE /100 g), and were rich in potassium (325.12-628.56 mg/100g). They contained non-enzymatic browning products (browning intensity was 0.71 for honey, 0.159 for raffia palm syrup and 0.175 for oil palm syrup). The materials exhibited antimicrobial activity against clinical strains of Pseudomonas aeruginosa, Bacillus cereus, Escherichia coli and Staphylococcus aureus. The antimicrobial activities of dilute solutions (0.1 ml, 0.5% aqueous solutions) of the honey (containing 360 µg dry matter) and syrups (raffia, 360 µg and oil palm, 340 µg dry matter) were similar to that of 10 µg of the antibiotic streptomycin. This indicates that the materials had much lower antibiotic activity (against the test organisms) than streptomycin. The results suggest that in addition to their good mineral and phytochemicals content, the palm syrups could be useful (like honey) as an antimicrobial substance for food preservation and medicinal applications.
Authors and Affiliations
Fred Omon Oboh, Lorenta Iyare, Monday Idemudia, Stephen Enabulele
Keywords
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